Tarator (Chilled Yogurt and Cucumber Soup)
Cut 1/3 of the cucumber and set aside for garnish. Peel the remaining cucumber, cut in half, remove seeds, coarsely chop and place in a blender. Add the yogurt, milk, lemon juice, dill, garlic, and grapeseed oil and puree. Season with salt, cayenne, and pepper and refrigerate.
Rinse the remaining cucumber, pat dry and finely chop. Ladle the chilled soup into bowls, garnish with cucumber cubes, walnuts, and dill. Drizzle with 1 teaspoon walnut oil drizzle and serve.